Posted by Bill on April 14, 1998 at 13:29:08:
I've just purchased Michel Roux book called Sauces. A great book from a great chef, but there's one thing I question. His fond de veau recipe (veal stock) calls for 3 hours of cooking. From all other professional cook books this usually calls for minimum 8 hours and some up to about 3 days to make. I'm interested in what you proffesionals think about this.